Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe

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Warm & Familiar Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe

There’s something magical about Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe that pulls you close to the stove and invites you to slow down. The tender, chewy rice cakes soak up a rich, savory sauce, mingling with crisp-tender bok choy and fragrant mushrooms. I love when the garlic wakes up the pan with its buttery aroma and the edges of the chicken get just a touch caramelized.

You’ll notice this dish balances texture and flavor beautifully: soft rice cakes contrasted by crisp vegetables, and a sauce that’s complex yet comforting. Whether you’re making it for a weeknight dinner or sharing with friends, this is a recipe that really feels like home on a plate.

Stick with me—I’m here to guide you through every step with practical tips and easy substitutions so your Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe turns out spot-on, even if you’re new to Asian-inspired cooking.

Ingredient Breakdown

• Chicken breast: Thinly sliced for quick, tender cooking and even flavor absorption; swap with tofu or shrimp for a protein variation.
• Oval-shaped rice cakes: The star ingredient—soft and chewy with a velvety texture that carries the sauce beautifully.
• Garlic: Minced to release a fragrant base aroma that fills the kitchen.
• Shiitake mushrooms: Earthy and meaty, providing depth; can substitute with cremini or button mushrooms.
• Napa cabbage: Adds a mild sweetness and crunch to balance richness.
• Baby bok choy: Brings fresh, crisp green notes with tender stems.
• Green onions: Sharp and bright, tossed in near the end for freshness.
• Chicken broth (low sodium): Steams and softens rice cakes while infusing umami.
• Sauce components: Light and dark soy sauces, oyster sauce, Shaoxing wine, and sugar meld into a savory, slightly sweet glaze that coats each bite.

Before You Start

Take a moment to prep all your ingredients before turning on the stove—this mise en place ensures everything flows smoothly. Give the rice cakes a good rinse to prevent sticking and soak dried ones well in advance to get that perfect chew. Marinate the chicken early to build flavor and tenderness.

How to Make Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe

1. Marinate the chicken: Combine the chicken slices with light soy sauce, Shaoxing wine, water, and cornstarch in a bowl. This tenderizes and seasons your chicken so it stays juicy and glossy after cooking. Set aside for at least 15 minutes—this little wait makes a big difference in mouthfeel.
2. Prep the rice cakes: Whether fresh or frozen, rinse under cold water to separate the grains and remove excess starch. For dried rice cakes, soak them in water for 3 hours or overnight until plump and chewy but not mushy.
   Rinsing prevents clumping and promotes even heating.
3. Mix the sauce: In a small bowl, stir together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar until balanced and smooth. Set aside—this rich, umami-packed sauce will elevate every bite.
4. Cook the chicken: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and sear, flipping after 1-2 minutes, until just cooked through and lightly golden on the edges. Remove from pan and set aside—avoid overcooking to keep it tender.
5. Stir-fry the vegetables: In the same wok, heat another tablespoon of oil. Toss in garlic, shiitake mushrooms, napa cabbage, baby bok choy leaves, and green onions. Sauté for 1 minute until the veggies soften slightly but still retain vibrant color and crunch. This quick sear preserves their brightness and texture.
6. Add rice cakes and broth: Layer the rinsed rice cakes over the vegetables, then pour in the chicken broth. Cover with a tight lid and steam for about 4 minutes. You’ll notice the rice cakes soften and plump as they absorb the flavorful steam—perfect for that signature chewy bite.
7. Finish with sauce and chicken: Remove the lid and add your prepared sauce along with the cooked chicken back into the wok. Toss gently to combine and let the sauce simmer for 2-3 minutes until thickened and glossy. Everything should be evenly coated in a velvety glaze—the stir-fried rice cakes peek out with a luscious shine.
8. Serve immediately: Plate your creation while warm. Each bite should deliver a comforting blend of tender rice cakes, succulent chicken, and crisp, fragrant greens. I love how the sauce clings to every component, making this dish both soothing and exciting.

Flavor Variations for Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe

• Spicy twist: Add a teaspoon of chili garlic sauce or fresh sliced chilies when stir-frying garlic for a nice kick.
• Sweet-savory balance: Toss in some thinly sliced Chinese sausage for extra umami and fragrance.
• Seasonal veggies: Swap bok choy for crunchy snow peas or baby corn depending on your market finds.
• Seafood option: Replace chicken with peeled shrimp, sautéed until pink and plump, for a bright seafood vibe.
• Herbal freshness: Sprinkle fresh cilantro or Thai basil on top just before serving to lighten the savory richness.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The rice cakes might firm up slightly—reheat gently over low heat with a splash of broth to restore softness.
• Freeze: You can freeze cooked Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe for up to 1 month. Thaw overnight in the fridge and reheat in a skillet with extra broth or water to prevent drying.
• Reheating: Avoid microwaving directly if possible, as rice cakes can become tough. Instead, reheat in a pan with a bit of oil and broth to revive texture and flavor.
• Texture note: Freshly made rice cakes always shine brightest—try to enjoy this dish within the first day for best bite and balance.

Stir-Fried Shanghai Rice Cakes (Chao Nian Gao) Recipe FAQs

• What are rice cakes in this recipe? They’re oval-shaped glutinous rice cakes with a chewy, tender texture that soak up sauces wonderfully.
• Can I use frozen rice cakes? Yes! Simply rinse frozen rice cakes under cold water to help separate them before cooking.
• What’s the best protein substitute? Tofu (firm or silken pressed) and shrimp both work wonderfully if you want to switch things up.
• How do I make this vegetarian? Skip the chicken and chicken broth; use vegetable broth and toss in extra mushrooms or tofu instead.
• Is Shaoxing wine necessary? It adds authentic depth, but dry sherry or mirin are fine substitutes if you don’t have it on hand.

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